Tuesday, November 26, 2013

Collard Samosa Wraps

Collard greens are fantastic. They have cancer fighting properties and contain a lot of essential nutrients. They aren't as bitter as kale. They are large enough to wrap other food in, and can also be cooked until they are tender and delicious. They're also usually cheap! We typically use them in three ways: chopped and cooked in vinegar, as raw wraps for hummus and other goodies, and as cooked wraps with various stuffings and sauces. We also throw them in soup, smoothies and stir fries. So versatile!  Here's a recipe for a dish we made this week with collards.

The finished product, served with pepitas and curry roasted cauliflower

Collard Samosa Wraps
1-2 bunches of collard greens
1 can of chickpeas or 2 cups cooked from dried
1 red onion, chopped
3 cloves garlic, chopped
2 carrots, diced
1 cup of peas (frozen is fine)
Your favorite Indian spices (curry, garlic, cumin, coriander, cayenne, etc.)

1 cup cider vinegar
¼ cup tamarind sauce
2 tbsp tomato paste
Water (as much as needed to cut the acidity of the sauce)
Spices (garlic, minced onion, smoked paprika, salt, pepper & curry)

For the filling (adapted from meg & veg):
In a pot, add the onion, garlic, and oil/water and cook until wilted. Add in the carrots, and stir for a few minutes to cook slightly.

Then add in the spices, chickpeas, and peas. Continue to stir for about 5 minutes until everything is combined and the peas are defrosted.

Combine all ingredients except water in a bowl. Stir and taste. Add water as needed to cut the acidity.

Before cooking
This made enough wraps to fill at 13x9 baking dish, or about 8-10 leaves. Wrap filling into each leaf and place seam side down in your 13x9 dish. Follow this amazing tutorial from Choosing Raw

When you are done wrapping and your dish is full you can either let sit overnight in the fridge or cook immediately.

After cooking

Preheat your oven to 350 degrees. Pour your sauce over the wraps, cover with foil, and bake for 30 minutes.

No comments:

Post a Comment